Sunday, April 22, 2018

Hello. I need to share a quick recipe with you today. It’s for Urban Plates chimichurri sauce, which basically means I am totally copying a sauce I love from a restaurant called Urban plates. The Urban Plates chimichurri tastes especially delicious over steak or salmon, but it is so good you’ll probably want to pour it over all kinds of things (chicken? roasted vegetables? toasted baguette? YES to all!).

Less than a week after making my first batch of Urban Plates chimichurri I also made my new favorite meal Lentil Rice Bowls with Lime-Tahini Dressing. Holy smokes the chimichurri was good in that dish. Basically, you can pour the Urban Plates chimichurri over just about anything and be happy.

So what is this Urban Plates and I keep speaking of? It is a a restaurant chain near where we live that is pretty much my favorite take-out place to eat. The food tastes homemade, there are tons of vegetables involved and the food is consistently delicious. Lately I’ve been ordering their baked salmon with a side of their chimichurri sauce…over and over again.

The Urban Plates chimichurri sauce is divine. I dug around on the internet, found a blog post describing the ingredients in the sauce, then went to my kitchen to figure out the recipe. Happily I succeeded! I’ll still willingly go to Urban Plates where they can make the sauce for me, but I am relieved to know I can replicate this tasty sauce at home as well as share the recipe with those of you who live nowhere near an Urban Plates restaurant. Enjoy!

This recipe is a copycat of the Urban Plates chimichurri sauce I love so much! This sauce is wonderful served over steak or salmon but would be delicious drizzled over other savory foods, too!

Author: Jane Maynard

Ingredients

2 cups fresh parsley (no need to chop it up at all)

1 red bell pepper, cut into large pieces (originally this recipe said ½ of a pepper, but I have revised to 1 whole pepper because I like it better that way)

½ of a red onion, cut into large pieces

2 garlic cloves, removed from the paper and cut in half

½ cup extra virgin olive oil

¼ cup white balsamic vinegar

1 teaspoon kosher salt

½ teaspoon black pepper

¼-1/2 teaspoon chili powder

⅛-1/4 teaspoon cayenne pepper

Instructions

Place all ingredients in a food processor. Process on high for about 30 seconds, scraping down the sides of the bowl about halfway through. Pulse until sauce has a uniform, medium-fine chunky consistency like you see in the photos. Serve over proteins like steak or salmon, vegetables or whatever suits your fancy!

Welcome to This Week for Dinner!

Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!